One of our favourite things to eat when we visit our friends at Vital Supply Co., is this bright and inspired Yam Falafel bowl, featuring GRAIN Golden Quinoa, Laird Lentils, and Kabuli Chickpeas. We are so excited that Chef Reuben, one of the two founding partners at Vital Supply Co., has generously shared his recipe for this inspired Roasted Beet Hummus, which he uses as the foundation of this insanely tasty bowl.
Reuben's Roasted Beets:
4-5 red beets
1/4 cup water
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp sea salt
4 sprigs fresh thyme (optional)
To roast beets Reuben's way, pre-heat oven to 450 degrees. Place the beets into a metal cake pan, or any pan with sides. Add the water, olive oil, balsamic vinegar, 1 salt and thyme, if using. Stir to coat the beets. Cover the pan with tin foil and place into the pre-heated oven. Roast the beets until they become fork tender, approximately 90 minutes (the time will vary based on the size of the beets). Remove and allow to cool. Peel with a vegetable peeler.
Reuben's Roasted Beet Hummus:
2 cups cooked GRAIN Kabuli Chickpeas
1 cup tahini
1 large roasted beet, peeled, chopped small
½ cup cold water
2 cloves garlic
juice of ½ lemon
1 tsp salt
Place all of the ingredients into a high speed blender or food processor and puree until smooth. Store refrigerated for up to a week. Enjoy as a base for delicious vegetable based salads, or spread on crackers or toast.